Vazhakkai Curry (Plantain Curry)

Ingredients

2 Vazhakkai (pealed the skin and chopped)
½ tsp red chilli powder
¼ tsp mustard
½ tsp urad dhal
A pinch asafoetida
A pinch turmeric powder
2 tsp oil
Few curry leaves
Salt to taste

Method

Boil water, add chopped vzhakkai and turmeric power.
After 5 minutes add salt and cook for 2 minutes.
Strain the water keep aside.
Heat oil in a pan add mustard, when it starts spluttering,
add urad dahl, asafoetida, red chilli powder and curry leaves.
Add boiled vazhakkai mix well.
Cook for 5-8 minutes in low flame.
Ready to serve vazhakkai curry.

Tip

After cutting vazhakkai, keep in bowl of water with 2 tsp of butter milk .
So that we can prevent vazhakkai from discoloration.

Vegetable Semiya Upma

Ingredients

1 cup Semiya / Vermicelli
2 cups water
2 chopped onions
3 tbsp chopped carrot
2 tbsp chopped capsicum
1 Green chilie
1 Red chillie
1 tsp chopped ginger
Few curry leaves
2 tbsp oil
¼ tsp mustard
¼ urad dhal
Salt to taste.

Method

Heat oil in a pan, add mustard, when it starts spluttering,
add urad dhal, ginger, green chillie,red chillie and curry leaves.
Add onions saute for 2 minutes.
Add carrots and capsicum saute for 2 minutes.
Add water and allow to boil well.
Add salt and semiya stir well, cook in low flame
until all water gets absorb.
Simple vegetable semiya upma is ready.
Serve with curd / pickle.
You can add any vegetables of your choice.

Onion Bajji

Ingredients

Thinly sliced Onions
1 cup gram flour
2 tbsp roasted gram flour (optional)
2 tbsp rice flour
1 tsp red chilli powder
¼ tsp asafoetida
½ tsp eno fruit salt  (optional)
Oil for deep fry
salt to taste

Method

In a bowl add gram flour, roasted gram flour, rice flour,
salt and mix well.
Add water mix all the above together to dosa batter consistency.
(Don't add too much water)
Heat oil in a pan.
Just before frying add eno and mix well the batter.
Dip the onion in the batter and deep fry them, until crispy.
Delicious crispy onion bajjis are ready.

Potato Bajji

cucumber Bajji    

Capsicum Sabzi

Ingredients

1 cup mixed capsicum
½ tsp red chillie powder
2 onions
¼ cup tomato sauce or puree
1 tsp kasuri methi
1 tsp oil
½ tsp butter
Salt to taste.

Method

Heat oil in a pan add onion and saute.
Add capsicum and saute for 2 minutes.
Add red chillie powder and salt saute.
Add tomato sauce and cook for 2 minutes
Finally add kasuri methi and butter.
Ready to serve capsicum sabzi.
Goes well with roti / naan / phulkas.

Chakka Pradhaman (Jackfruit Payasam)

Ingredients

1 cup chopped Jackfruit
1 cup Jaggery
1 cup coconut milk
1 tbsp ghee
2 tbsp thinly sliced coconut pieces


Method

Remove the seeds from jackfruit.
In a pressure cooker add less water, cook the jackfruit for 1 whistle.
Grind to a smooth paste, along with its water and set aside.

Boil ¼ cup of water and add jaggery.
Melt the jaggery completely and strain it.
Boil the Jaggery syrup for 5 minutes.
Add the jackfruit pastes and cook for 5 minutes.
Add coconut milk cook for 2 minutes.

Heat ghee, add coconut pieces and fry till golden brown.
Add this to above payasam.
No need to add cardamom powder or cashew nuts for this.
Only the flavor of jackfruit will do.
Chakka Pradhaman is ready to serve.
You can serve this hot or cold.

For preparing coconut milk

Grind grated coconut with warm water and extract the milk.
                                                    or

One pack (25 grms ) of coconut milk powder add warm water and mix.
It is very easy and convenient to cook.

Peas Sundal (Pattani Sundal)

Ingredients

1 cup green peas (soaked overnight)
¼ tsp mustard
1 red chillie
1 green chillie
Few curry leaves
A pinch asafoetida
1 tsp oil
2 tbsp grated coconut
2 tbsp mangos
Salt to taste


Method

Pressure cook green peas with water for 2 whistles and drain water.
Heat oil in a pan add mustard, when it starts spluttering,
add red chillie,green chillie, asafoetida and curry leaves.
Add mango and saute.
Add boiled green peas, coconut, salt mix well.
Cook for 5 minutes, Peas sundalis ready.

Health benefits of dried peas

Dried peas are good source of fiber, iron and protein.

Bottle Gourd paratha (Soraka)

Ingredients

1 cup grated bottle gourd
2 cups wheat flour
Oil as needed
Salt to taste.

Method

In bowl add grated bottle gourd, wheat flour, 1 tsp oil and salt.
Mix well sprinkle little water and make soft dough.
Divide the dough into small portions and make round balls.
Dust the balls with little flour and roll them like a chapathi.
Heat a tawa, place the prepared paratha on the hot tawa and cook.
Apply ¼ tsp of oil, flip it over and add another ¼ tsp of oil.
Cook both sides well.
Serve with curd or any pickle.

Health benefits

Bottle gourd is rich in minerals, iron, protein and fiber.
Fiber helps in preventing constipation and piles.

Rasakalan

It is a traditional Kerala dish.

This is another variation of  mor kuzhambu

Ingredients

1 Cup slight sour curd
1 cup chopped ash gourd
2 green chillies
2 red chillies
2 tbsp toor dhal
2 tbsp coconut
1 tsp oil
¼ mustard
¼ Fenugreek
¼ tsp turmeric powder
Few curry leaves
Salt to taste

Method

Heat oil in a pan, add toor dhal, red chillie, green chillie and roast them well.
Add coconut to the above grind to a smooth paste and set aside.

In a pan add half cup water, in that add ash gourd and turmeric powder.
Half cook them and add salt cook well.
Add the above coconut paste, mix well cook for 2 minutes.
Add curd , mix well and cook until its frothy, don't boil.
Season with mustard, fenugrek and curry leaves.
Rasakalan is ready, serve hot with rice.

    

Onion Rava Dosa

Ingredients  

1 Cup rava
1 Cup rice flour
1 Cup maida
1 Chopped green chillie
1 tsp chopped ginger
2 tbsp curd
2 chopped onions
Few curry leaves or coriander leaves
Few freshly crushed pepper
¼ tsp jeera
oil as needed
Salt to taste

Method

In a bowl add all above ingredients except oil.
Mix well,add required water and make a thin batter without any lumps.
Set aside for one hour.( or even 10 minutes will do )
Heat the tava, pour the dosa batter from the edges
towards the center.
Pour a little oil along the edges while cooking.
Flip and cook the other side also in the same manaer.
serve hot the crisp onion rava dosa with coconut chutney or sambar.

Tomato Rasam

Ingredients

4 ripe big tomatoes
small piece of tamarind (soaked in hot water and extracted)
1 tsp rasam powder
A pinch turmeric powder
A pinch asafoetida
¼ tsp mustard
¼ tsp jeera
¼ tsp ghee / oil
few coriander or curry leaves
Salt to taste.

Method

Make tomato puree.
Heat ghee in a pan add mustard, when it starts spluttring add jeera,
asafoetida,and curry leaves.
Add tamarind water, tomato puree and turmeric powder.
Add rasam powder and allow to boil well.
Add some more water,salt and curry leaes.
Cook until it's frothy, don't boil.
serve hot with rice.

  

Thengai Poornam

Ingredients

1 cup coconut
¾ cup jaggery
¼ tsp cardamon powder
¼ tsp ghee
¼ cup water (don't add excess water)

Method

Boil water, add crushed jaggery and heat on a low flame,
until the jaggery melts completely and strain it.
Heat pan, add ghee and boil the jaggery syrup for 5 minutes.
Add coconut and mix well until all water evaporates.
Add cardamom powder mix well.
Pooranam is ready.

                                  

Pesarattu

Ingredients

1 cup green moong dhal
2 tbsp raw rice
2 Green chillies
Small piece ginger
Curry leaves /coriander leaves
3 onions
1 tsp jeera
A pinch asafoetida
oil as requried
Salt to taste

Method

Wash and soak green moong dhal and rice for 8  to 10 hours.
Drain the water and grind to a coarse paste with green chillies,
red chillie, ginger, 1 onion and loads of curry leaves.
(By adding onion while grinding, pesarattu will be soft)
Add jeera, chopped onion, coriander leaves and salt.
Mix well and set aside for 1 or 2 hours.

Heat pan, grease oil and pour the batter.
Spread it in a circular manner to make a dosa.
Pour a little oil along the edges while cooking.
Cook other side also in the same manner.
Pesarattu is ready.
Serve hot with ginger chutney / curd / any pickle.
For best Nutrient value add grated carrots.

Health benefits

Green grams are rich in protien and fiber.
It is very low in fat and calories.
High in potassium which helps control blood pressure.

Spinach Phulka (Palak)

Ingredients

1 Bunch spinach leaves
2 cups wheat flour
1 Green chillie
1 tsp chopped ginger
1 tsp oil
1 tsp ghee / butter (optional)
A pinch sugar
Salt to taste

Method

In a bowl add water with a pinch of sugar and bring it to boil.
Dip spinach leaves in this water for 2 minutes.
Strain the water (keep this water to add in dough)
Dip the leaves again in ice water for 2 minutes.
Grind spinach, green chillie and ginger to a smooth paste.
Fliter the above paste,by adding water and set aside.
Add  wheat flour, salt, oil, above water and  mix well.
Knead into a soft dough let it rest for 10 minutes.

Divide the dough into small portions and make round balls.
Dust the balls with little flour and roll into thin phulkas.
Cook the phulkas on both sides slightly on tawa.
Then put on direct flame till it puffs.
Add little ghee or butter.
Serve hot with Curd / Raitha/ Pickle.

Health benefits

Fresh spinach leaves are rich source of iron,
which is  required by the body for red blood cell.
It has vitamin A,  C, K, B and antioxidants.
Vitamin K helps in strengthening the bone.
It has minerals like potassium, magnesium, copper and zinc.
Regular consumption of spinach in the diet helps to prevent
osteoporosis, iron-deficiency and anemia.

Baby corn fry (Starter)

Ingredients

1 Bowl baby corn

1 tbsp corn flour 

1 tbsp maida

½ tsp red chillie powder 

Few spring onions / capsicum for garnishing

Oil for deep fry

Salt to taste

Method  

Boil water add baby corn with salt, boil for 2 minutes, drain water and keep aside.

Now sprinkle corn flour, maida and chillie powder to the corn and mix well.

Marinate the boiled baby corn for 10 minutes.

In a pan heat oil and deep fry the baby corns.

Garnish with spring onions / capsicum

Olan

Olan is a very popular Kerala dish.

Ingredients

White or yellow pumpkin (Cut into cubes)
Green karamani (long beans)
1 Green chillie
Few curry leaves
¼ Cup coconut milk
¼  tsp coconut oil
Salt to taste


Method

Boil green karamani with little water and set aside.
Boil white pumpkin, add karamani, 2 tbsp coconut milk and salt cook for 2 minutes.
Add curry leaves, slit green chillie and stir gently.
Finally add remaining coconut milk, cook for 1 minute and switch off the gas.
The tasty Olan is ready to serve.

Long Beans (Karamani ) Stir fry

Ingredients

1 Cup karamani
1 green chillie
3 tbsp coconut
¼ tsp mustard
¼ tsp urad dhal
1 tsp oil
A pinch turmeric powder
Few curry leaves
Salt to taste

Method

Heat oil, add mustard when it starts spluttering,
add uradh dahl, green chillie, curry leaves and karamani mix well.
Add a pinch of turmeric powder and sprinkle little water.
Cook in low flame for 5 minutes, then add salt.
Stir in between, if needed add some more water and cook well.
Add coconut mix well cook for 1 minute.
Ready to serve karamani stir fry.

Health benefits

Rich in fiber, vitamin C and vitamin A.

How to make Rice Flour

Method

Wash the rice two to three times and soak it in water for 1 hour.
Drain water completely and then spread the rice in a kitchen  towel.
Allow to dry in shade (not in direct sun light) for 2 to 3 hours.
Make into a fine Powder in mill.
(If the quantity is less, you can do it in mixie itself)
Spread it in paper or big plate for half hour.
Sieve and store it in an air tight container or zip lock bags.
Keep in fridge and store it for more then 4 months.
This rice flour is used in various recipes like

Athirasam
Modakam
Ammini kozhukattai
Idiyappam
Karadayan sweet Adai (roast and store)
Karadayan uppu adai & many more snacks.

Amla Juice (Gooseberry Juice)

Ingredients 

1 cup Amla (gooseberry)

¼ cup sugar powder

A pinch salt

Water as needed

Method

Wash and clean amlas well.

Add 1 ½ cup of water and pressure cook amlas for two whistles.  

Remove seeds from it.

Grind them with sugar powder.

Mix with required water.

Amla juice is ready.

Health benefits

It's an excellent source of vitamin C.

It enhances immunity and is high in antioxidants.

It helps in regulating bowel movements and cures constipation.

It will improve your eyesight.

It strengthens your hair and teeth.

Karamani Chundal (Cow gram)

Ingredients

1 cup karamani (soaked overnight)

¼ tsp mustard 

1 red chillie

Few curry leaves,

A pinch asafoetida

1 tsp oil

Salt to taste

Method

Pressure cook karamani with water for 4 whistles and drain water.

Heat oil in a pan add mustard, when it starts spluttering

Add red chillie, asafoetida and curry leaves.

Add boiled karamani and salt cook for 5 minutes.

Karamani chundal is ready.

Health benefits

Karamani is rich in potassium, iron, and fiber.

It is low in fat and sodium. It has no cholesterol.

Spinach Soup (Palak Soup)

Ingredients

1 Bunch spinach 

1 tsp chopped ginger

1 tsp chopped garlic

A pinch pepper powder

A pinch sugar

2 tbsp butter

1 bowl ice water

Salt to taste

Method

Separate the spinach  leaves from the stem and wash them well.

In a bowl add water with a pinch of sugar and bring it to boil.

Dip spinach  leaves in this water for 2 minutes.

Strain the water (keep this water to add in the soup later)

Dip the leaves again in ice water for 5 minutes.

By doing this you can retain the green color of spinach .

In a pan add butter, in that add ginger, garlic and sauté for 2 minutes.

Add the above to spinach  and grind to a smooth paste.

Now add water to the above paste and filter it.

Add salt and boil it for 2 more minutes.

Finally add pepper powder and some more butter.

Ready serve hot spinach soup.

Health benefits of Spinach

It's an excellent source of Iron, vitamin K, vitamin A, magnesium,

calcium, vitamin C, vitamin B2, & B6 potassium and dietary fiber,

protein, phosphorus and vitamin E.

Regular consumption of spinach helps to prevent osteoporosis, iron-deficiency and anemia.

II - Method

Cream of Spinach Soup

Above all ingredients +

1 Bunch chopped spinach 

1 onion

1 tsp corn flour

2 tbsp fresh cream

¼ cup milk

Method

In a pan, heat the butter add onion, ginger, garlic and sauté for 2 minutes.

Boil 1 cup of water add a pinch of sugar, spinach  and cook for 2 minutes.

Allow  to cool completely, grind it ,add some water and strain it.

In a bowl add corn flour and milk, mix well without any lumps.

Add this to the spinach mix and cook for 2 minutes.

Add salt, pepper, fresh cream and cook for a minute.
Serve hot, garnish with cream or butter.